Banana,Chocolate And Buckwheat Sundae

For the CRUNCH: Line a baking sheet with baking paper and set aside.rnPlace the sugar and oil in a small pan and cook over medium heat, until the sugar is completely dissolved and the mixture is brown (ish), not necessary boiling, but if you dip a wooden spoon in it you should see bubbles appearing on the spoon sides.rnAdd the pecans and buckwheat, stir to coat and transfer the mixture immediately onto the baking sheet, spreading it evenly.rnSet aside and make the chocolate sauce. Once the crunch has cooled down (about 5 min) break it in small pieces with your hands.rnFor the ICE CREAM: Pell the bananas and freeze them overnight.rnRemove the bananas from the freezer, break them in two and place them in the bowl of a food processor/ blender.rnBlend until you obtain a crumble-like texture, add the honey and keep blending until smooth (scrape the edges of the food processor every now and then).
Place water and sugar in a small pan and bring to a boil.rnAdd cocoa, cook over low heat, stirring occasionally to break the cocoa lumps. Bring to a simmer, then remove the pan from the heat.rnAdd the chocolate, whisk until the chocolate is completely melted. Serve warm.rnPlace two scoops of ice cream in each glass, sprinkle some pecan-buckwheat crunch and drizzle the chocolate sauce over.